A celebratory slavic salad with crabmeat

A celebratory slavic salad with crabmeat

60 mins
Laura Edwards

In Poland, this is not called a Russian salad but an Italian salad, in remembrance of the Italian Queen Bona who ruled Poland in the 16th Century and brought with her Italian vegetables and cooking methods. Here, I give you my family’s Russian salad, which we eat at every major celebration, with the addition of fresh crabmeat – a recent experiment that works beautifully and modernises this traditional recipe.


Quantity Ingredient
2 parsnips
3 carrots
1 celeriac
1 fresh leek
4 hard-boiled eggs, diced
1 x 175g can peas, drained
4 gherkins, diced
400ml mayonnaise
1 teaspoon dijon mustard
1 teaspoon caster sugar
2 cooked crabs, shelled
or 2 x 170g canned crabmeat
salt, to taste
white pepper, to taste
fresh chopped parsley, to serve


  1. Bring a large pan of salted water to a boil and add the parsnips, carrots and celeriac. Cook for about 25 minutes, until tender but not mushy.
  2. Drain and allow the vegetables to cool, then peel everything that needs peeling celeriac, carrots and parsnips. Chop all the large vegetables into tiny cubes – everything needs to be uniform in size, not much larger than a pea. Place in a bowl and add the diced hard-boiled eggs, peas, gherkins and leeks.
  3. Mix the mayonnaise, mustard, sugar and salt and pepper together in a separate bowl. Add to the vegetables and mix together thoroughly.
  4. Add the crabmeat at the end and mix it in gently.
  5. Transfer the salad to a serving dish and smooth the surface with a spoon. Top with more mayonnaise to cover the vegetables entirely. Scatter with chopped parsley and serve with rye bread.
eastern european
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